Light, fluffy, sweet, tangy all in one bite! Cranberry Orange Muffins with Orange Glaze are easy to make and quick to bake.
By now you know I love cranberries; they’re my favorite ingredient for the holiday season. I start buying cranberries as soon as they are in the grocery store, which for us is early November. They are relatively inexpensive at about $1.49 a bag. I usually start with 3 bags, but it’s not soon after that I’m back at the store buying more.
Before we get to these mouth-watering muffins, I have a few facts about cranberries:
- Cranberries are about 90% water.
- They are one of the few fruits that are native to North America.
- One cup of fresh cranberries is about 50 calories.
- Legenda has it that cranberries were part of the first Thanksgiving dinner.
- Peak season for cranberries is October – December.
- Cranberries are rich in antioxidants.
- The State that grows the most cranberries – Wisconsin – It’s true!
And now on to these sweet and tart Cranberry Muffins with Orange Glaze!
Warning – these Cranberry Muffins with Orange Glaze will make you amazing happy with every bite. And the recipe is very easy – I say that because I’m not one to make involved baked goods, although I am a fan of baking shows on TV. I also like to bake these because I had all of the ingredients right in my pantry – so it’s a real g0-t0-anytime kind of muffin. So if I can make these, so can you!
If you like this cranberry recipe, you’ll also like:
Cranberry Sauce with Cardamom Cranberry Ambrosia Sugar Cranberries
Cranberry Muffins with Orange Glaze
Light, fluffy, sweet, tangy all in one bite! Cranberry Orange Muffins with Orange Glaze are easy to make and quick to bake.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Total Time: 29 minutes
- Yield: 12- 18 muffins 1x
- Category: Brunch, Breakfast
- Method: Baked
- Cuisine: American
Ingredients
For the muffins:
- 2 eggs
- 4 TBS softened butter
- 1/4 cup canola or vegetable oil
- 1/2 cup milk
- 1/2 plain Greek yogurt
- 1–1/2 teaspoon vanilla extract
- Zest from one whole orange
- 2–1/2 cups flour
- 1–1/2 cups sugar plus 1 TBS of sugar
- 1–1/2 teaspoons of baking powder
- 1–1/2 cups fresh cranberries
For the glaze:
- 1–1/4 cups of confectioners sugar
- 3–6 TBS of orange juice (start with 3 and add more as needed; the glaze should be on the thick side)
- Zest from 1 whole orange
Instructions
For the muffins:
- Preheat oven to 400°
- Add cranberries and 1 TBS sugar together and mix; set aside.
- With a stand mixer or a hand mixer, mix eggs, butter, oil, milk, yogurt, and vanilla.
- Add sugar and mix again.
- Add flour and baking powder and thoroughly mix.
- By hand, gently fold in cranberries and orange zest.
- Pour batter into lined muffin tin.
- Bake for 17-19 minutes.
- Cool completely before glazing.
For the glaze:
- Add confectioners sugar to a medium-sized bowl.
- Add orange juice 1 TBS at a time.
- Stir, adding orange juice, as needed until desired consistency.
To glaze muffins:
- Turn each muffins up-side-down and dip them into the bowl of glaze, allowing the excess to drip off.
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